Add the vegan butter and vanilla bean paste into a bowl and beat until creamy. Then, add the the icing sugar and beat into the butter.
Add the flour and rice flour and combine with the butter/sugar mixture.
Now, add the cranberries, chopped pistachios and orange zest and mix into the dough.
Place a piece of plastic wrap onto the counter and put the dough on top. Gently roll the dough into a log with the help of the plastic wrap. (The dough is quite wet and very buttery. It's much easier to use the plastic wrap to shape it than your hands.)
Tightly roll the log of cookie dough in plastic and put the dough into the freezer for about 3 hours.
After 3 hours have passed, preheat the oven to 160°C fan bake.
Take the dough out of the freezer, unwrap the plastic and cut the dough into 12 equally sized pieces (about 1cm thick). Lightly shape the dough into rectangles or rounds and place the biscuits onto a baking tray lined with baking paper.
Bake the shortbread for 13-15 minutes at 160°C fan bake.
Once baked, remove the shortbread form the oven an let them cool down completely. They're perfect by themselves, but if you love icing, follow the instructions below!
Icing
Add the orange juice and icing sugar into a small bowl and mix.
Once the shortbread is completely cold, drizzle the icing over the biscuits. Alternatively, dip one face of the biscuit into the icing. Let the icing dry and enjoy!